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Ole Chutney: Yam Chutney from Bihar

25 Jul

Ole Chutney - Yam Chutney

Mustard-flavored chutney with yam (Hindi: suran/jimikand or ole) as its base – that’s ole chutney, a recipe traditionally made in Bihari homes.

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Banana Blossoms with Mustard Ginger Seasoning

12 Mar

Banana blossoms aren’t something I use often in my cooking – the effort of peeling and cutting is a major deterrent. This time I found a pack of pre-peeled banana blossoms at the grocery store and decided to give it a go.

Pretty kicked about how this recipe of banana blossoms with mustard ginger seasoning turned out. Hope you like it as much as I did.

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Papad ki Sookhi Sabzi (Dry Curry)

16 Jan

For a long time, the only way I knew how to eat papad was as a plain accompaniment with an Indian meal (usually khichdi), much like chutney or pickle. I liked papad, just that it didn’t seem all that *consequential*.

When I moved to Bombay, my friends there would order masala papad as a starter in restaurants. This was something new, something interesting – papad as a standalone dish, and a mighty good one at that. I started experimenting with papad in curries – very convenient on days when I opened the vegetable tray of the fridge and found nothing.

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Aloo Chutney: Tangy Potato Chutney

24 Nov

Another recipe from my grandmother’s kitchen – a tangy aloo chutney laced with mustard. The original version is made of jimikand (yam) in place of potatoes, but as those who’ve cooked with yam would know, the vegetable is tricky to handle raw. And so we switch one tasty tuber for another. Potato chutney is just as good and is super easy to make.

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Saadi Lauki: Simple Bottle Gourd Curry

9 Nov

The magic of some recipes lies in exclusion: the dish tastes so good because certain conventional ingredients are knocked off from its making. This recipe of saadi lauki sabzi (simple bottle gourd curry) , passed down from my grandmother’s kitchen, falls in that hallowed category.

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Eggplant Tomato Curry

14 Mar

As promised in the last post, here comes my recipe for eggplant tomato curry.

I most often use the fat purple eggplant for bharta, but on long workdays the whole roasting process seems too labor-intensive and I want to make a curry that moves from kitchen to dinner table quickly. This no-onion-no-garlic  recipe of eggplant tomato curry is a godsend on such days. (more…)

Sweet and Sour Ginger Chutney

6 Feb

Ginger lovers: this one is for you.

A spicy sweet and sour chutney, with ginger as its star.

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